Southwestern Chili Recipe

4 2 1
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Southwestern Chili Recipe

Read Reviews
4 2 1
Publisher Photo
I came across this mouthwatering recipe while living in Arizona. Because it doesn't contain tomato sauce, it's quite different than traditional chili, but it's a real family favorite.—Jean White, Forsyth, Missouri
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/2 hours
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/2 hours

Ingredients

  • 1 boneless pork shoulder butt roast (2 to 3 pounds)
  • 1 tablespoon canola oil
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 quart chicken broth
  • 2 cans (4 ounces each) chopped green chilies
  • 2 tablespoons chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cans (15-1/2 ounces each) hominy, drained
  • Warm flour tortillas, optional

Directions

Trim pork and cut into 1/2-in. cubes. In a 3-qt. saucepan over medium heat, brown pork in oil; drain. Add onion; cook for 2 minutes or until onions are crisp-tender. Add garlic; cook 1 minute longer. Stir in the broth, chilies, chili powder, oregano, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour.
Add hominy; simmer 30 minutes longer or until pork is tender. Serve with tortillas if desired. Yield: 6-8 servings.
Originally published as Southwestern Chili in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p9

Nutritional Facts

1 cup: 343 calories, 16g fat (5g saturated fat), 129mg cholesterol, 1037mg sodium, 9g carbohydrate (1g sugars, 2g fiber), 39g protein.

  • 1 boneless pork shoulder butt roast (2 to 3 pounds)
  • 1 tablespoon canola oil
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 quart chicken broth
  • 2 cans (4 ounces each) chopped green chilies
  • 2 tablespoons chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cans (15-1/2 ounces each) hominy, drained
  • Warm flour tortillas, optional
  1. Trim pork and cut into 1/2-in. cubes. In a 3-qt. saucepan over medium heat, brown pork in oil; drain. Add onion; cook for 2 minutes or until onions are crisp-tender. Add garlic; cook 1 minute longer. Stir in the broth, chilies, chili powder, oregano, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour.
  2. Add hominy; simmer 30 minutes longer or until pork is tender. Serve with tortillas if desired. Yield: 6-8 servings.
Originally published as Southwestern Chili in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p9

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Reviews forSouthwestern Chili

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KarenKeefe User ID: 2062961 218791
Reviewed Jan. 25, 2015

"It's a keeper! Top with tortilla strips before serving. Delicious!"

MY REVIEW
Jay Jay O User ID: 5597722 47645
Reviewed Oct. 13, 2012

"THIS IS A MEXICAN DISH CALLED PAZOLE. IN MEXICO IT'S MADE WITH SOME DIFFERENT INGREDIENTS, BUT IT'S THE SAME CONCEPT"

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